Sunday, November 8, 2009


Last night I went over to Gina's apartment where she made her favorite veggie chili. To go with the chili I made some cheesy cornbread that turned out to be a great pair.

I'm a big fan of cornbread with chili but I'm not a fan when the cornbread is dry. The cheese in this recipe really helps make this a moist cornbread.

I got the recipe from Ina Garten (the Barefoot Contessa) from the food network. She puts scallions and jalapenos in her version but I omitted them from mine. It's key to let the mixture sit for 20 minutes before putting it into a pan to let the baking powder help the cornbread rise.
I made my cornbread in a 9 x 13 x 2 pan but you can be really creative and make individual loafs or muffins.

Try this recipe for cornbread the next time you're making chili!

You can find the recipe here

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